Art of making flour.



' on-Iran sraras CHARLES HERE NDEEN,

or cnrcaeo, ILLINOIS.

ART OF MAKING FLOUR.

No Drawing.

To all whom it may concern:

Be it known that 1, CHARLES HERENDEEN,

i a citizen of the United States, residing at Chicago, in the county of Cook and State of Illinois, have invented certain new and useful. Improvements in Art of Making Flour, of which the following is a specification.

My invention relates to an improved method of making flour, and it has for its object the production of a flour which will produce a product capable of absorbing and retaining more moisture than does the flour prepared in the usual way, whereby the bread made from flour to which flour made in accordance with my method has been added will be rendered morepalatable and nourishing as a food, and will retain its freshness fora longer period.

Flour prepared in the usual manner is capable of absorbing moisture only to an extent of about seventy-five per cent. of its own weight. Flour prepared according to my method will absorb moisture from five to six times its own weight, and by using i a mixture of flour prepared according to my method and flour prepared in theordinary manner in thepro-portions of about twenty per cent. of the former to eighty per cent. of the latter I produce a product capable of absorbing the required degree of: moisture and a product from which bread can be made having the superior characteristics hereinbefore enumerated. in addition to the superior quality of the bread made from my product when combined as stat-ed withfiour prepared accordin a larger amount 0% bread can be made from a. given quantity of flour.

vIncarrying out my method 1 take any flour, either coarse or fine, preferably however a flour prepared from white corn as containin a high percentage of starch, and. add a suiiicient amount of waterthereto to Specification of Letters Patent. 7 Patented May Application filed Au gust 6, 1909. Serial E0. 511,563.

to the ordi'nary method,

form a paste. This paste is now passed between hot rolls which roll it out into a very thin sheet andthe action ofthe heat thereon causes the moisture which has been absorbed by the starch cells to burst the same. The

heat from the rolls in addition to causing the disruption of the starch cells causes the evaporation of the moisture from the paste and it passes from the rolls in dry flakes or sheets. The flakes or sheets produced by the above ste s are then ground into flour, being prefera ly passed through-what is ordinarily' termed the fullroller process. The resultant product difier's in no manner, in consistency or appearance, from the flour preparedin the ordinary way,'the sole difference being in the structure of the starch cells which have been disrupted 'by my process and which therefore are opened out and capable of absorbing a very much I greater amount of moisture than when in their normal condition. The flour thus produced is, as before stated, adapted for use,

when added to fiour prepared in ,the ordinary manher and in the pro .ortions of each preferably about as hereinbe ore described.

Vhat I claim is v The process of'making bakers-fiour having an unusual capacity for absorbing moisture, which consists in moistening flour havinga high starch content to form a paste, spreading this paste into a thin film and disrupting the'starch cells therein anddrying such paste bypassing it through rollers heated-to the required temperature, grinding the product, and mixing therewith a larger quantity of ordinary bakers flour in whlch the starch cells are not ruptured.

In testimony whereof Iaflix my signature in presence of two witnesses.

CHARLES HERENDEEN.

' Witnesses: I r

LILLIAN Pannnuns'r, n 1. PAULSEN. 

